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Welcome to

Trattoria il gabbiano Quality and Tradition since 1913

In the following pages you will fnd:

a creative menu featuring original and seasonal recipes;

a tasting menu with our classic dishes and most popular;

the list of our traditional dishes.

Trattoria il gabbiano adheres to the “Alliance between chefs and Slow Food Presidi”

Te Alliance is a great supportive network where chefs together and make a pact with the producers of Slow Food Presidi, pledging to cook and promote their products.

Te chefs combine the pleasure to achieve great dishes and responsibilities relating to those who produce raw materials. For a good food, but also genuine, natural and clean. And not

only just, respectful of those who produced, grown, grown.

Presidia are Slow Food projects that work to protect small-scale producers and to safeguard quality, traditional products.

To learn more visit www.presidislowfood.it

Te Presidia which, in turn, we propose in our menu are:

- Culatello di Zibello (PR) of Podere Cadassa; culatello is a sort of Parma ham more precious, typical of Zibello, a litle town in Parma lands;

- Sale marino integrale di Cervia (RA) of Salina di Cervia; sea salt of Cervia, a litle town in Romagna;

- Sardina essiccata tradizionale del lago d'Iseo (BS) of Danilo Baiguini; dried sardine with traditional method typical of Iseo lake;

- Bottarga di Orbetello (GR) of the Coop. Orbetello Pesca; the mullet very fne typical of Tuscany;

- Cicerchia di Serra de 'Conti (AN) of the Coop. La Buona Usanza; ancient legume typical of Marche;

Te symbol designates the dishes that contain one or more of these products.

Tese and other Presidia are on sale at our wine shop entrance.

Normally we serve dishes prepared with fresh ingredients. If the availability of the market do not permit, we use products frozen at the origin of the highest quality.

C reative menu for two people

From Cremona, city of music:

Spring knocks on the windows

Flan Vegetablewith melted parmesan cheese

and goose bacon crispy with fresh vegetables

Sliced breast of duck with orange juiceand yellow potatoes of Avezzano

Our homemade puf pastry with whipped cream

and fresh seasonal fruit

Recommended wines (your choice):

Lugana DOC Marangona – Tenuta Marangona

Capriano del Colle DOC Marzemino Berzamì – Lazzari

Menu price:

€ 25 a person without wine

€ 30 a person with wine

Meat dish▬ Fish dish▬ ▬ Vegetarian dish Gluten-free

Bread, service and welcome drink € 2,50

Tasting menu for two people

From Cremona, city of music:

Te favor of our land

Mixed starters with typical cured meats of our land(Salami of Cremona, Parma Ham, Culatello di Zibello, ecc.)

and homemade pickled vegetables

Marubini (typical meat ravioli of Cremona)with walnuts sauce and Parmesan cheese

Roast Guinea-fowl with homemade Cremona mustard (candied fruit with mustard)

Mousse of “torrone di Cremona” (typical sweet of Cremona, made with almonds, honey,

egg white and sugar)

Recommended wines (your choise):

Collina Milanese IGP Poggio Rosso frizzante – Netare dei Santi

Emilia IGP Trebbiolo Rosso (barbera e bonarda) – La Stoppa

Menu price:

€ 30 a person without wine

€ 35 a person with wine



Starters – AppetizerI salumi della nostra terra € 10Mixed starters with typical cured meats of our land (Salami of Cremona, Parma Ham, Culatellodi Zibello, ecc.) and homemade pickled vegetables

Culatello di Zibello DOP con focaccine calde € 14Culatello is a sort of Parma ham more precious, typical of Zibello, a litle town in land ofParma; served with hot homemade bread

Prelibatezze d’oca (Mixed of goose-salami and foie gras) € 14

Tartare di manzo con i suoi condimenti € 14Beef tartare with its condiments (egg yolk, anchovies, onion, mustard, capers, olive oil, salt,pepper, Tabasco and Worcestershire sauce)

Gösafèr alla cremonese € 10Hot sauce of anchovies served with raw vegetables and polenta. Ancient dish of the Cremona tradition, rediscovered and reworked by us in collaboration with Slow Food's Cremonese.

And also today we ofer.

First CoursesCasoncelli bresciani alle erbete burro e salvia € 8Casoncelli (typical herb and ricota cheese ravioli) with buter and Parmesan cheese

Marubini con salsa di noci e grana padano € 8Marubini (typical meat ravioli of Cremona) with walnuts sauce and Parmesan cheese

Gnocchi rosa con ragù d’anitra e funghi chiodini € 8Pink potato dumplings with meat duck e honey mushrooms

Tris di primi del Gabbiano (for two people) € 12Tasting of three frst courses: casoncelli, marubini and pink dumplings

Marubini in brodo antica Cremona € 8Marubini (typical meat ravioli of Cremona) in stock

Ravioli al Castelmagno con tartufo nero € 10Ravioli of Castelmagno cheese (typical Piedmont cheese) and black trufe

Tagliatelle di farina monococco con ragù di cinghiale € 10Einkorn four tagliatelle (fresh home made egg pasta similar to spagheti) with wild boar sauce. Tagliatelle are made with “einkorn wheat” (single grain), beautiful ancient grain with lower gluten content of the Earth.

Risoto of the day € 10




Second CoursesFaraona di nonna Bigina1 con mostarda casalinga € 12Roast Guinea-fowl with homemade Cremona mustard (candied fruit with mustard)

Bocconcini di cinghiale3 in umido con polenta € 12Braised boar with polenta (cornmeal porridge)

Coscia d’oca3 arrosto con castagne € 12Roast leg goose with chestnuts

Tagliata di manzo con rucola e patate gialle di Avezzano € 14Seared sliced beef steak with rocket and tellow potatoes of Avezzano

Scaloppa di fois gras d’oca con mostarda casalinga € 15Goose-liver escalopes with homemade Cremona mustard (candied fruit with mustard)

Selezione di formaggi con marmellata, miele e mostarda € 12Assortment of typical cheeses (six samples) with homemade jam and homemade Cremona mustard (candied fruit with mustard)

Fresh fsh of the day € 12


DessertCrema di mascarpone allo zabaione con biscoti € 5Cream of “zabaione” (creamy and mild cheese, eggs, sugar, Marsala wine) with homemadebiscuits

Spuma di torrone di Cremona € 5Mousse of “torrone di Cremona” (typical sweet of Cremona, made with almonds, honey, egg white and sugar)

Bonet (budino piemontese agli amareti) € 5Cookies and chocolate pudding typical of Piedmont

Fantasia di dessert € 7Tasting of these three dishes

Panna cota tricolore (kiwi e fragole) € 5Cream pudding with kiwi and strawberries

Sfogliatina casereccia con crema chantilly e fruta fresca € 5Our homemade puf pastry with whipped cream and fresh seasonal fruit


1= SPECIALITY OF THE HOUSE. Very old and traditional recipes of century 17th Cremona, cooked using fresh meat our tradition, favored with spices and natural broths, to ensure pleasure and authenticity.



Our events:

Winter: Goose menu.

Spring: Creativity menu.

Summer: Marine fsh menu.

Autumn: White trufe menu (if available).

Trattoria il gabbiano:

It is reported on the MICHELIN GUIDE with TWO FORKS

the CLUSTER (quality wine)and the prize BIB GOURMAND

(best value)

It is associated with the SLOW FOOD

and support the “Presidi” It is present on the guide

OSTERIE D'ITALIA with award “CHIOCCIOLINA”

He received the MARK OF QUALITY

of the restaurants

It is associated with ROAD OF TASTE

CREMONESE

It is home of LIONS CLUB

CASALBUTTANO

It is reported by the guideTOURING CLUB

with the awardGOOD FOOD

He won the award for BEST WINE LIST OF ITALY 2006

“One evening, Jonathan took all his courage in hand, and came to the Elder Gull.- Chiang, this world isn't heaven at all, is it?- You are learning again, Jonathan Seagull. – he said.- Well, what happens from here? Where are we going? Is there no such place as heaven?- No, Jonathan, there is no such place. Heaven is not a place, and it is not a time. Heaven is being

perfect. You will begin to touch heaven, Jonathan, in the moment that you touch perfect speed. And that isn't fying a thousand miles an hour, or a million, or fying the speed of light. Because any number is a limit, and perfection doesn't have limits. Perfect speed, my son, is being there.”

(Richard Bach, Jonathan Livingston Seagull)



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